Roasted Butternut Squash and Chickpea Curry | Recipe Cart
Comforting vegan roasted butternut squash and chickpea curry in a creamy coconut and tomato sauce. It's healthy, packed with flavour and ready in an hour!
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Cooking tools:
- Immersion blender
- Food processor
- Baking sheet
- Skillet
- Mixing bowl
- Chef's knife
- Cutting board
- Grater
- Garlic press
- Oven
- Stove
- Spoon
- Saucepan
Ingredients
- 1 medium butternut squash (about 3-4 cups, cubed)
- 2 tbsp coconut oil
- 1 red onion
- 4 garlic cloves
- Thumb sized piece of ginger
- 1 tbsp curry powder, medium
- 1 tsp garam masala,
- 1/2 tsp ground cumin
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 1/4 tsp hot chilli powder
- 1 tin (400ml) chopped tomatoes
- 1 tin (400ml) coconut milk
- 200ml vegetable stock
- 1 tin (400g) chickpeas
- Salt
- pepper
- Chopped coriander
- Basmati rice
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